Heat a skillet on medium-low heat. Peel and chop apples, then toss with cinnamon. You can also add a pinch of salt to bring out the sweetness if you’d like. Add to skillet and let caramelized for a full 20-25 minutes, stirring occasionally. Once soft and caramelized, add balsamic and stir. Serve hot with ice cream, yogurt, oatmeal, or as a side dish.

Don’t forget! You guys have a few more days to use the code howsweet10 and get a discount on your order if you’d like to try Fustini’s. It makes an excellent gift (even thought I’ve only hoarded mine for myself) and I suggest checking out the incredible flavors… including vanilla, chocolate, coconut, pineapple, grapefruit, and a plethora of amazing oils (like pumpkin!). I do not get compensated from any of this, I just wanted to share because I love every flavor that I have.

The discount is 10% and I am pretty sure it goes until Dec 4th or 5th.

I looove any sort of seasoned apples but I have never tried balsamic on them!

Love apples and cinnamon!! Will be making this in the near future. Heck, I think I’ve said that of every recipe that I’ve read on this blog!!!! It all looks sooooo good, and if I end up having to buy a whole new wardrobe due to weight gain, I’m blaming these recipes! =D

I want to protest and say you’re doing more harm than good for my well-being and sanity with all these delicious recipes you brew in your kitchen, but my taste buds just won’t let me ;)

Looks heavenly – not to mention quick! I have an unrelated question though: how do you make the chocolate look so good on your bonbons, oreo balls, etc.? I’m going to swap my usual peanut butter bonbon recipe this Thanksgiving with your peanut butter and pretzel recipe, I’m really excited to try them out. But whenever I dip mine they look so sloppy! How do you balance getting the chocolate thick enough to cover the dough without leaving a well of chocolate at the bottom where you set them down on wax paper? I’d love to know your secret!!

This is so funny because I always think mine look terrible! First, I melt chocolate in a double boiler and make sure I have a LOT of it, so I can dip without hitting the bottom or sides of the bowl. Then I dip with 2 forks, so the chocolate can run off back into the bowl. However, many of mine do still look sloppy and still have a well at the bottom – I just choose the prettiest to photograph.

As for “thick” chocolate, I don’t think that is the issue as much as the dough you are using. I freeze every type of “ball” I make for 1-2 hours before dipping, and dip them straight from the freezer. Then immediately after dipping, they go into the freezer to set. Hope this helps!

I need vinegar and oil recommendations! This would make the perfect Christmas present for my mom, but I’m overwhelmed with all of the choices!

Okay, as much as I love the vanilla and chocolate vinegars, my 2 favorites (as boring as they may seem) would be the peach and cherry. I’ve used both on everything from salads to fish to desserts and always get the best compliments! You also can’t go wrong with their 12 or 18 year Traditional balsamics – to die for!

As for oils, I love the lime oil and blood orange oil. You can make brownies with the orange oil and make seafood dishes or even muffins with the lime. Let me know what you end up getting!